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Makeover Southern Favorite Sweet Potatoes

"Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for!" Sonia Chimenti - Concord, California
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 2 eggs, beaten
  • 1/2 cup fat-free milk
  • 1/3 cup sugar
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup reduced-fat butter, melted
  • 1 teaspoon vanilla extract
  • 2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped
  • TOPPING:
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup reduced-fat butter, melted

Directions

  • In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.
  • Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown.
Nutrition Facts
1/2 cup: 302 calories, 12g fat (3g saturated fat), 45mg cholesterol, 140mg sodium, 47g carbohydrate (36g sugars, 4g fiber), 4g protein.

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